Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard
Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes,
chard, cheese and caramelized onions wrapped in corn tortillas and baked
in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development
of wine country cuisine, and owner of of Napa Valley’s beloved
restaurants: the legendary Mustards Grill, and the eclectic Cindy’s
Backstreet Kitchen.